Italian Twice-Baked Toasted Almond Biscotti

Preheat oven to 180°C (160°C fan). Spread 130 g almonds on a tray and toast 8–10 minutes, then cool completely. Melt 55 g butter and cool until lukewarm.

Mix melted butter, 135 g sugar, two eggs and 5 ml vanilla. Stir in 230 g flour, 8 g baking powder and 2 g salt with a spatula; fold in cooled almonds. Chill ten minutes if too sticky to shape.

On a parchment-lined tray form two logs about 24 cm long, 5 cm wide and 2 cm high. Bake at 180°C for 23–25 minutes until lightly golden with no raw center.

Cool the logs completely on a rack for about 60 minutes to prevent crumbling. Reduce oven to 150°C (130°C fan); use a sharp serrated knife to cut diagonal slices about 1 cm thick, yielding roughly 24.

Lay slices cut-side up and bake at 150°C for 10–12 minutes, flip and bake another 10–12 minutes until firm and crisp. Cool completely and serve about two each.